Method

To make the base:
Line the container or cake tin with greaseproof paper. Melt the butter, chocolate and praline, then fold in the Fueilletine – do not let this mixture get cold. Cover the base of your tin with the mixture as evenly and thinly as possible. Once it is in the container, you can put it in the fridge to set.

To make the mousse:
Place the chocolate and praline in a large bowl. Scald the cream (bring to the boil) and pour it over the chocolate and praline to melt them. The chocolate should be a nice temperature to fold in the whipped cream (it should be less than body temperature). Do not overwork it – fold it just until it is completely incorporated. Pour this mix over the crispy base and place in the fridge to set.

Place all ingredients, apart from the gelatin, into a pot and bring to the boil. Remove from the heat and add the soaked gelatin. Leave this to cool. Then pour a thin layer over the mousse. Refrigerate until completely set, remove from the mould and divide into portions.

Extract from Jardine: cooking with an accent by George Jardine, published by Russel Wasserfall Food, an imprint of Jacana.